Veggie Mac and Cheese
Creamy macaroni and cheese with pureed butternut squash and carrots hidden in the sauce. Toddlers get their beloved mac and cheese while secretly eating two servings of vegetables.
Ingredients
- 8 oz elbow macaroni
- 1 cup butternut squash, peeled and cubed
- 1 medium carrot, peeled and chopped
- 1 cup milk
- 1 cup mild cheddar cheese, shredded
- 1 tbsp butter
- ¼ tsp garlic powder
Method
- Place cubed butternut squash and chopped carrot in a saucepan, cover with water, and bring to a boil. Cook until very soft.
- While vegetables cook, bring a separate pot of water to a boil and cook macaroni according to package directions until very soft, slightly past al dente for toddler-friendly texture.
- Drain the cooked vegetables and transfer to a blender. Add milk and blend until completely smooth.
- In the vegetable saucepan, melt butter over low heat. Pour in the veggie puree and stir in garlic powder.
- Remove from heat and stir in shredded cheddar cheese until melted and creamy.
- Drain macaroni and toss with the cheese-veggie sauce until evenly coated.
- Let cool to a safe temperature for toddlers before serving. Cut any long noodles for smaller eaters.
Chef's note: The orange color of the butternut squash blends perfectly with the cheddar so toddlers cannot tell there are vegetables in the sauce. Use mild cheese to keep sodium low. Stores in the refrigerator for up to 3 days. Always cut noodles into small pieces for toddlers under 2.
Nutrition per serving
220kcal
9gprotein
30gcarbs
7gfat
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